Slow Cooker/Instant Pot French Dip Sandwiches, Kale Chips

The best part of this Slow Cooker/Instant Pot French Dip Sandwiches recipe is the beef simmers in its own Au Jus, and takes on a mouth-watering flavor and tenderness, all without you having to pay much attention to it. So. Good.

Slow Cooker/Instant Pot French Dip Sandwiches, Kale Chips

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Course: Dinner, Main Dish

Cuisine: Comfort Food, French, Sandwiches

Recipe Type: 90/10 Freezer Meals, 90/10 Regular, 90/10 Slow Cooker, Instant Pot®

Author: Heidi Boortz

Servings : 8

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Ingredients

Slow Cooker French Dip Sandwiches

• 2 lb London broil cut into thin strips against the grain
• 1 Tbsp steak seasoning such as Montreal
• 1/4 cup Bragg Liquid Aminos
• 1/4 cup water
• 4 black peppercorns
• 2 cup beef broth or vegetable broth, with no sugar listed in ingredients
• 1/2 tsp crushed rosemary
• 1/2 tsp dried thyme
• 1 Tbsp dried minced onion
• 1 Tbsp bottled minced garlic
• 8 each 100% whole grain hamburger buns with no high fructose corn syrup
• 8 slices provolone cheese

Kale Chips

• 1 bunch kale rinsed and dried
• 2 Tbsp extra virgin olive oil
• 2 tsp himalayan salt

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Instructions

Slow Cooker French Dip Sandwiches

• Combine beef and next 9 ingredients (beef through garlic) in a slow cooker. Cook on low 6 hours or on high 4 hours. Scoop out beef mixture with a slotted spoon and place on buns. Top with cheese. Optionally broil the sandwiches, open-faced, to melt the cheese. Serve with remaining broth for dipping.

Instant Pot

• Omit oil. Combine beef, steak seasoning, Bragg, water, peppercorns, broth, rosemary, thyme, onion, and garlic in the insert of an instant pot. Lock lid; set valve to sealing. Program for manual-high and 15 minutes. Allow for at least 10 minutes natural pressure release before carefully moving valve to venting. When pin drops, remove beef with slotted spoon and place on buns. Top with cheese. Optionally broil the sandwiches, open-faced, to melt the cheese. Serve with strained cooking liquid for dipping.

Kale Chips

• Remove ribs from kale and discard. Cut into 2-3 inch pieces. Toss kale pieces with olive oil. Arrange in single layer on baking sheet. Sprinkle with salt. Bake at 275 for 20 minutes or until browned and crispy. 4 servings

To Freeze

• While kale chips don't freeze well, the beef filling for the sandwiches does freeze beautifully! To freeze for either cooking method, add beef and next 9 ingredients to a freezer bag or freezer safe container. Label and freeze.

  To cook after freezing, Slow Cooker: remove frozen meal from bag and place in slow cooker. Cook on low 8 hours or on high 6 hours. Assemble the sandwiches as above.

  To cook after freezing, Instant Pot: remove frozen meal from bag and place in instant pot. Select saute. When about 1 cup of liquid has melted from the frozen meal, push cancel. Lock lid; set valve to sealing. Program for manual-high and 18 minutes. Allow for at least 10 minutes of natural pressure release before carefully moving the valve to venting. Assemble the sandwiches as above.

Notes

For freezing in the instant pot, please check out these tips here.  A gallon sized ziploc often doesn't fit into a 6 quart instant pot after freezing, so we like these containers for freezing in an instant pot.  Another tip is to assemble the meal in a freezer bag and place the bag in your insert and freeze overnight.  Once frozen, you can remove the insert and your meal will be the correct shape for your instant pot.

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